Tuna Casserole and Sloppy Joe

Episode 71

Turkey Sloppy Joes

1⁄2 Tbsp olive oil
1 large onion, diced
1 green bell pepper, diced
1 lb lean ground turkey
1 1⁄2 cups tomato sauce
2 Tbsp tomato paste
2 Tbsp brown sugar
1 Tbsp red wine vinegar
1 Tbsp Worcestershire sauce
1⁄2 Tbsp chili powder
10–12 shakes Tabasco or other hot sauce
Salt and black pepper to taste
4 whole-wheat or sesame rolls, split and toasted



  1. Heat the oil in a large skillet or sauté pan over medium heat.
  2. Add the onion and bell pepper and cook for about 2 minutes, until softened.
  3. Add the turkey and cook, using a wooden spoon to break up the meat, until the turkey is lightly browned.
  4. Add the tomato sauce, tomato paste, sugar, vinegar, Worcestershire, chili powder, and hot sauce, and season with salt and pepper.
  5. Turn the heat down to low. Simmer for 10 minutes, until the liquid has reduced and the sauce fully coats the meat.
  6. Divide the mixture among the rolls.

From Eat this, Not That

Classic Tuna Casserole

1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup (Regular or 98% Fat Free)

1/2 cup milk

1 cup Birds Eye® Sweet Garden Peas

2 tablespoons chopped pimientos

2 cans (about 6 ounces each) tuna, drained

2 cups medium egg noodles, cooked and drained

2 tablespoons dry bread crumbs

1 tablespoon butter, melted


Heat the oven to 400 degrees F.

Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish or pot.

Stir the bread crumbs and butter in a small bowl and set aside.

Bake casserole for 20 minutes or until the tuna mixture is hot and bubbling.

Sprinkle with the bread crumb mixture. Bake for 5 minutes or until the bread crumb mixture is golden brown.


From Food Network